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Dreamy Coconut Cake with Raspberry Swirl and Snowy Coconut Flakes

Raspberry Swirl Coconut Snowball Cake

Looking for a dessert that’s as dreamy as it is delicious? This Raspberry Swirl Coconut Snowball Cake is your new go-to showstopper! With its soft, fluffy coconut cake layers, creamy coconut frosting, and beautiful raspberry swirl throughout, it’s a perfect mix of tropical sweetness and tart berry goodness.

  • Total Time: 1 hour 15 minutes
  • Yield: 10–12 slices 1x

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup unsalted butter, softened
  • 1 ¾ cups granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 tsp coconut extract (optional)
  • 1 cup canned coconut milk (shake well before using)
  • ¾ cup raspberry preserves or seedless raspberry jam
  • 1 tbsp lemon juice
  • 1 cup unsalted butter, softened (for frosting)
  • 4 cups powdered sugar
  • 2–3 tbsp coconut milk (adjust for consistency)
  • 1 tsp vanilla or coconut extract (for frosting)
  • 2–3 cups sweetened shredded coconut

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line with parchment paper.
  2. In a medium bowl, whisk flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat butter and sugar until light and fluffy (3–4 minutes). Add eggs one at a time, mixing well. Stir in vanilla and coconut extract.
  4. Alternate adding dry ingredients and coconut milk, beginning and ending with dry mix. Mix until just combined.
  5. In a small bowl, mix raspberry preserves and lemon juice. Pour half of the batter into pans, spoon raspberry mixture, and swirl gently. Top with remaining batter and smooth surface.
  6. Bake for 28–33 minutes or until a toothpick comes out clean. Cool in pans 10 minutes, then cool completely on wire racks.
  7. Beat butter for frosting until creamy. Add powdered sugar gradually. Mix in coconut milk and extract until smooth and fluffy.
  8. Place one cake layer on serving plate, spread frosting, add second layer, and frost entire cake. Press shredded coconut over cake to coat completely.

Notes

You can make this a day ahead—the flavors deepen overnight. Try other jam flavors or add fresh raspberries for variation. Store at room temp for 2 days or in the fridge up to 5 days. Freeze up to 2 months wrapped tightly.

  • Author: Clara
  • Prep Time: 25 minutes
  • Cook Time: 33 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 520
  • Sugar: 38g
  • Sodium: 210mg
  • Fat: 28g
  • Saturated Fat: 18g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 63g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 95mg

Keywords: raspberry swirl, coconut cake, snowball cake, dessert, baking